Bob's Red Mill
Bob's Red Mill Pearl Couscous
What it is
Pearl couscous, also known as Israeli couscous, consists of small, toasted pasta spheres made from semolina flour. The toasting process gives each pearl a slightly nutty flavor and a satisfying chewy texture. This pasta shape is larger than traditional couscous and holds its form well when cooked. It is a versatile pantry staple that can be used in a variety of dishes.
How people cook with it
This pasta is excellent for adding substance and texture to salads, side dishes, and main courses. It absorbs flavors beautifully, making it a great base for many culinary creations.
- As a base for grain bowls
- In cold pasta salads
- As a side dish
- In hearty soups
To cook pearl couscous, bring a pot of salted water or broth to a boil. Add the couscous and reduce the heat to a simmer. Cover and cook for about 10 to 15 minutes, or until the pearls are tender and have absorbed most of the liquid. You can also toast the dry pearls in a little olive oil or butter before adding the liquid for an extra layer of flavor. Drain any excess liquid if necessary and fluff with a fork before serving.
How it differs from similar foods
Unlike traditional Moroccan couscous, which is made from tiny granules of semolina, pearl couscous features larger, round pasta shapes. This difference in size and texture means pearl couscous is chewier and holds its shape more distinctly in dishes, making it less likely to become mushy.
Who it is for
Home cooks looking for a versatile and satisfying pasta alternative will find this product useful.
How to keep the rest
Store any unused cooked pearl couscous in an airtight container in the refrigerator for up to 3 days. For uncooked couscous, keep it in a cool, dry place in its original packaging or an airtight container to maintain freshness.